A moist, fluffy and flavorful cake with a delicious poured chocolate frosting makes this Texas Sheet Cake a classical favorite that is an easy and quick dessert recipe.
Here we go again with cakes! I mean come on, I have to post all the cakes right? I mean, cakes are my favorite thing on the planet and I had to share one of my favorite cakes with you ever. Texas Sheet Cake.
We have been a fan of the Texas Sheet Cake recipes for many many years, it’s been in our family cookbook, even know in my fashion I have tweaked it over the years.
If you are new to the Texas Sheet Cake fad, you’ll have to also check out my White Texas Sheet Cake and my Texas Sheet Cake Donuts! You won’t be sorry.
And if you are a fan of chocolate cake to begin with you might also like my Triple Chocolate Cake, Cracker Barrel Coca Cola Cake and my Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake.
WHY THIS RECIPE WORKS:
- With normal pantry ingredients, this cake is simple and flavorful. The chocolate flavor all comes from cocoa instead of melted chocolate so it saves you a step!
- This recipe is super fast, it whips up with 20 minute baking time, and during that time you make the frosting, you can eat it warm or chilled, that is a personal preference.
- The frosting alone is so flavorful that you could eat it with a spoon! Everything is melted together in one pan for easy clean-up!
Sheet cakes are some of my favorite, the bigger the portions the better. I love that this recipe makes a nice big old pan, but can be cut back if necessary, but I mean who would want to do that anyways?
Chocolate on chocolate isn’t always my favorite, it can be overpowering to me, but in this Texas Sheet Cake recipe you really have a nice balance, the frosting has a different flavor where it is not too overpowering with chocolate.
Some of my other favorite chocolate cake recipes include: Chocolate Chiffon Cake, One Bowl Chocolate Bundt Cake and this French Silk Pie Cake!
HOW TO MAKE TEXAS SHEET CAKE, STEP BY STEP:
Preheat your oven to 400 and line a 12″x17″ baking sheet with parchment paper and spray with non-stick cooking spray, set aside.
In saucepan add your butter, cocoa powder and water, melt and bring to boil, whisking until combined (Photos 1 & 2).
In large bowl add your flour, sugar and salt and whisk together to combine, pour your butter and cocoa powder mixture over the flour mixture and with spoon, stir to combine (Photos 3-6).
Lastly add in your eggs, vanilla, sour cream and baking soda and mix until combined and pour into prepared pan and bake for 20 minutes (Photos 7-9).
HOW TO MAKE FROSTING:
While your cake is cooking add your butter to sauce pan and melt, then add in your cocoa powder, milk and vanilla and whisk until combined, remove from heat (Photos 1-4).
Add in your powdered sugar a little at a time, whisking well after each addition to avoid lumps (you can also sift it in) until all your powdered sugar is combined, then pour over warm cake (Photos 5-8).
This Texas Sheet Cake is such a super simple recipe with super simple ingredients, one of those that are really good to take to potlucks!
Some people like to add chopped walnuts to the topping, this is something that we don’t regularly do unless it is requested, my mother often likes it that way, while my children do not.
There are so many different variations of the Texas Sheet Cake, there are different methods used and everyone claims that they have the best.
Now I will never attest that I have the best Texas Sheet Cake recipe, but it’s my personal favorite out of the ones that I have tried, and after years of adjusting, I have found a ration that I adore more than anything.
TIPS AND TRICKS FOR MAKING TEXAS SHEET CAKE:
- Use unsweetened cocoa powder and not dutch process, this is what we have always used.
- Let frosting set at least 10 minutes before slicing so it isn’t too runny.
- A pound of powdered sugar seems like a lot, but trust me, use the whole pound otherwise the frosting will not set up and will be runny.
- Make frosting while cake is in the oven, you want the frosting poured over a hot cake.
- This can be served warm of cooled, personal preference.
- To store, cover with plastic wrap and place in refrigerator, it should keep 2-3 days.
If you want that perfect sheet cake recipe then you absolutely need to whip up this Texas Sheet Cake! You will not be disappointed and neither will your guests.
If you like this sheet cake recipe you might also like:
If you’ve tried this TEXAS SHEET CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Texas Sheet Cake
Ingredients
- 2 sticks butter
- 1 cup water
- 4 Tbs cocoa powder
- 2 cups sugar
- 2 cups flour
- 1/2 tsp salt
- 3 eggs
- 1/2 cup sour cream
- 1 tsp baking soda
- 1 tsp vanilla extract
Frosting
- 14 Tbs butter
- 4 Tbs cocoa powder
- 6 Tbs milk
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
- Preheat oven to 400.
- Line a 12"x17" baking pan with parchment paper and spray with non-stick cooking spray, set aside.
- In sauce pan add your butter, water and cocoa powder and bring to a boil whisking to combine.
- In a large bowl whisk together your sugar, flour and salt until combined.
- Pour in your chocolate mixture and mix well.
- Add in eggs, sour cream, baking soda and vanilla and stir until blended.
- Pour into prepared pan and bake for 20 minutes.
- Meanwhile to make frosting, in sauce pan melt your butter.
- Once melted, remove from heat and whisk in your cocoa powder, milk and vanila until cmobined.
- Slowly add in your powdered sugar a little at a time, whisking well inbetween to prevent lumps until all sugar is combined.
- Pour over warm cake and let set at least 10 minutes before slicing.
Notes
- Use unsweetened cocoa powder and not dutch process, this is what we have always used.
- Let frosting set at least 10 minutes before slicing so it isn't too runny.
- A pound of powdered sugar seems like a lot, but trust me, use the whole pound otherwise the frosting will not set up and will be runny.
- Make frosting while cake is in the oven, you want the frosting poured over a hot cake.
- This can be served warm of cooled, personal preference.
- To store, cover with plastic wrap and place in refrigerator, it should keep 2-3 days.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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